FoodNetwork.com provides Rocco DiSpirito's biscotti recipe, which uses anise extract or anise oil. The recipe takes approximately 20 minutes to prepare and 45 minutes to cook.
To prepare this recipe, preheat the oven to 375 F, and beat together three eggs, 1/2 cup vegetable oil, 1 cup sugar and 1 tablespoon anise extract or three drops of anise oil in a medium-sized mixing bowl. Combine 3 1/4 cups all-purpose flour and 1 tablespoon baking powder in a separate bowl, and stir it into the egg mixture until it forms a dough. Divide the dough in half, and form each piece into a roll the length of the cookie sheets. Grease the sheets, or line them with parchment paper, and place the rolls on top, flattening them to 1/2 inch thick.
Bake the dough loaves for 25 to 30 minutes or until they turn golden brown, and transfer them from the baking sheets to a wire rack. Let the loaves cool slightly before slicing them crosswise every 1/2 inch. Place the biscotti back on the baking sheet cut side up, and bake them for an additional six to 10 minutes or until lightly toasted. The recipe yields three to four dozen biscotti.